This easy roast turkey with gravy is a simple, reliable recipe for a tender holiday turkey with golden skin and rich homemade gravy. With a few aromatic vegetables, fresh herbs, garlic butter, and straightforward roasting steps, you can prepare a flavorful centerpiece for Thanksgiving, Christmas, or any special family meal.
Roasting a turkey may sound intimidating, but the process is much easier than many people expect. The turkey does need time in the oven, but the hands-on preparation is minimal. Once the bird is seasoned, placed in the roasting pan, and surrounded with vegetables and herbs, the oven does most of the work.
This roast turkey recipe focuses on building flavor in a simple way. A garlic butter rub seasons the meat, helps the skin brown beautifully, and keeps the breast moist. Carrots, celery, onion, fresh herbs, and the turkey neck and giblets add depth to the pan juices, which are later turned into a smooth, savory gravy.
How to Defrost and Prepare a Turkey for Roasting
If you are using a frozen turkey, plan ahead and thaw it safely in the refrigerator. A turkey usually needs several days to defrost fully, and larger birds require even more time. Keeping it in the refrigerator is the safest and easiest method because the turkey stays cold while it thaws.
If you need a faster method, place the wrapped turkey in a sink or large container filled with cold water. Change the water every 30 minutes until the turkey is thawed. This method still takes time, about one hour per pound, so it should not be left until the last minute.
Once the turkey has defrosted, remove the neck and giblets from the cavity. Do not throw them away if you want a flavorful gravy. Add them to the roasting pan with the vegetables and herbs so they can enrich the drippings as the turkey cooks.
Aromatic ingredients are essential for a delicious roast turkey. In this recipe, they are used in three ways: mixed into the butter rub, placed inside the turkey cavity, and scattered in the roasting pan. This simple layering of flavor helps season the turkey and creates the base for homemade gravy.
The ingredients below are intended for a nine to ten-pound turkey. Exact quantities and full instructions are included in the recipe card.
Ingredients Overview
- Turkey: Use a fresh turkey or a fully thawed frozen turkey.
- Butter: Softened butter adds moisture, flavor, and helps create golden brown skin.
- Carrots, celery, and onion: These vegetables flavor the turkey and create a rich base for gravy.
- Garlic cloves: Crushed with salt and mixed with butter to make a savory rub.
- Fresh rosemary, thyme, and parsley: Fresh herbs add aroma and depth to the roast turkey and pan juices.
- Salt and black pepper: Essential for seasoning the turkey properly.
- Ground cinnamon: Optional, but it adds a subtle warmth. Cinnamon is often used in savory Middle Eastern-style dishes and can enhance the flavor of roasted meat.
Together, these ingredients create a juicy roast turkey and flavorful pan drippings. Those drippings, along with the cooked vegetables and herbs, are the foundation of a delicious homemade turkey gravy.
Steps Overview
The key to a flavorful turkey with crisp, golden skin is the butter rub. Softened butter is mixed with crushed garlic and salt, then spread over the turkey, under the skin, and inside the cavity. This seasons the meat as it roasts and helps prevent the breast from drying out.
- Place the oven rack in the lower position and preheat the oven.
- Pat the turkey dry with paper towels so the butter rub adheres well and the skin browns properly.
- Crush the garlic with salt to form a paste, then mix it with softened butter. Rub the mixture over the outside of the turkey, under the skin, and inside the cavity. Sprinkle with black pepper and cinnamon, if using.
- Place the turkey breast-side up on a rack set inside a roasting pan. Tuck the wing tips under the turkey. Fill the cavity with some carrots, celery, onion, and fresh herbs. Scatter the remaining vegetables and herbs around the turkey. Add the neck, heart, and gizzards to the pan if desired, tie the legs together, and pour one cup of water into the pan.
- Roast the turkey, basting it every 30 minutes with the pan juices. Add more water if the pan becomes dry. Rotate the roasting pan a couple of times to encourage even browning. After about two hours, loosely cover the breast with foil to prevent over-browning.
Tip: An instant-read thermometer or meat thermometer is the best way to know when turkey is fully cooked. If you do not have one, pierce the thickest part of the thigh with a knife. If the juices run clear, the turkey is likely done. Check more than one area because different parts of the turkey can cook at different speeds.
How to Make Gravy from Pan Drippings
The best turkey gravy starts with the pan drippings. As the turkey roasts, the vegetables, herbs, butter, garlic, and turkey juices create a deeply flavorful base. Once the turkey is cooked and resting, the roasting pan can be used to make the gravy.
- Reserved turkey drippings, vegetables, and herbs
- Turkey or chicken broth
- All-purpose flour
- Butter
- Transfer the cooked turkey to a large cutting board or platter and let it rest before carving.
- Place the roasting pan with the drippings, vegetables, and herbs over medium heat. Add broth and scrape the browned bits from the bottom of the pan. Simmer briefly, then strain the liquid into a large measuring cup or heatproof bowl.
- In a large saucepan, melt butter and stir in flour to make a roux. Cook until the mixture begins to turn lightly golden.
- Slowly add the reserved broth while whisking to remove lumps. Simmer until the gravy thickens.
- Taste and season with salt and pepper as needed.
Serving Suggestions
Let the roast turkey rest before carving so the juices can redistribute through the meat. Once carved, serve it soon while it is still warm. If you need to hold it for a short time, cover the sliced turkey loosely with aluminum foil.
Roast turkey with gravy is a classic main dish for a holiday dinner. It pairs beautifully with mashed potatoes, stuffing, roasted vegetables, sweet potato dishes, fresh salads, and warm biscuits. The homemade gravy is especially good spooned over turkey slices and mashed potatoes.
For a complete holiday meal, serve this easy roast turkey with a balance of rich sides, bright salads, and a simple dessert. The turkey is the centerpiece, but the gravy brings the whole plate together.
Storage Instructions
Refrigerate leftover turkey promptly after serving. If you do not plan to eat the leftovers within three days, freeze them for longer storage.
To freeze turkey, remove the meat from the bones and place it in an airtight container that fits the amount of meat well. Properly stored cooked turkey can be frozen for up to three months.
Leftover flour-based gravy can also be frozen for up to three months. Pour the cooled gravy into a freezer-safe container or freezer bag. Thaw it overnight in the refrigerator, then reheat gently over low heat, stirring often until smooth and hot.
Recipes for Leftovers
Leftover turkey is perfect for easy meals after a holiday dinner. Use it in sandwiches with your favorite toppings, add it to soups, or stir it into simple grain bowls and salads.
Cooked turkey can be added to creamy noodle soup, tomato-based soup, or bean soup. Since the turkey is already cooked, add it near the end of cooking and warm it through gently so it stays tender.
Happy holidays!
Side Dishes for Turkey Dinner
- Sweet Potato Biscuits
- Pomegranate, Pear and Pecan Salad with Balsamic Vinaigrette
- Spinach and Clementine Salad
- Roasted Sweet Potato Salad with Citrus Tahini Dressing
- Easy Spanakopita
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Easy Roast Turkey with Gravy Recipe
Fida | Sweet and Savoury Pursuits
15
2 30
30
2 45
Main Course
Mediterranean
10 people
640 kcal
Ingredients
- 9 to 10 lbs turkey fresh or thawed
- 3 tablespoons butter softened
- 3 carrots coarsely chopped
- 2 celery stalks coarsely chopped
- 1 large onion quartered
- fresh rosemary, thyme, and parsley sprigs
- 3 garlic cloves medium
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- ½ to ¾ teaspoon ground cinnamon optional
For the Gravy
- reserved pan drippings, vegetables, and herbs
- 4 cups turkey or chicken stock plus more if needed to thin the gravy
- 4 tablespoons all-purpose flour
- 2 tablespoons butter
Instructions
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Preheat the oven to 325°F. Place the oven rack in the lower position.
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Pat the turkey dry with paper towels.
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Crush the garlic cloves with the salt to make a paste. Mix the garlic paste with the softened butter. Rub the mixture over the outside of the turkey, under the skin around the breast, and inside the cavity. Sprinkle the turkey with black pepper and cinnamon, if using.
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Set a rack inside a large roasting pan. Place the turkey breast-side up on the rack and tuck the wing tips under the bird. Add a few pieces of carrot, celery, and onion to the cavity along with some fresh herbs. Scatter the remaining vegetables and herbs around the turkey in the pan. Add the neck, heart, and gizzards to the pan if desired. Tie the legs together with kitchen twine and pour one cup of water into the pan.
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Roast the turkey, basting about every 30 minutes with the pan juices. Add more water if the pan begins to dry out. Rotate the pan a couple of times during roasting for even browning. After about two hours, loosely cover the breast with foil.
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Begin checking the turkey for doneness around the two-hour mark for a nine to ten-pound turkey. The turkey is fully cooked when a thermometer inserted into the thigh reads 170°F and the breast reads 165°F. Transfer the turkey to a cutting board or platter, cover loosely with foil, and let it rest while you make the gravy.
How to Make Gravy
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Place the roasting pan with the drippings, vegetables, and herbs over medium heat. Add the broth and scrape the bottom of the pan to loosen the browned bits. Simmer for a few minutes, then strain the liquid into a large measuring cup or heatproof bowl.
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In a large saucepan over medium-high heat, melt the butter and whisk in the flour. Cook until the roux begins to color lightly. Slowly add the reserved broth, whisking constantly to remove lumps. Simmer over medium heat until the gravy thickens, then season with salt and pepper to taste.
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Carve the turkey and serve it with the warm gravy.
Notes
- Turkey cooking time varies depending on the weight of the bird and the accuracy of the oven. For the safest result, use a meat thermometer. The turkey is done when the thigh reaches 170°F and the breast reaches 165°F.
- Cinnamon is optional. It may seem unusual, but it adds gentle warmth and is commonly used in savory Middle Eastern-style meat dishes.
- If leftover turkey will not be eaten within three days, remove the meat from the bones and freeze it in an airtight container for up to three months.
- To freeze gravy, pour it into a freezer-safe container or freezer bag and freeze for up to three months. Thaw overnight in the refrigerator and reheat gently over low heat, stirring until smooth.
Nutrition
Carbohydrates: 9g
Protein: 101g
Fat: 20g
Saturated Fat: 7g
Cholesterol: 312mg
Sodium: 1131mg
Potassium: 1221mg
Fiber: 1g
Sugar: 3g
Easy Roast Turkey with Gravy, Roast Turkey, Turkey and Gravy
Tried this recipe? Leave a comment below with your questions, suggestions, or results.
This post has been updated. It was originally published in December 2017.